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Chef Rocco DiSpirito's lemon herb ricotta pasta salad is summer on a plate, plus more fresh recipes

5:07
Chef Rocco DiSpirito shares fresh summer recipes
ABC News
Kelly McCarthy
ByKelly McCarthy
July 02, 2025, 11:45 AM

Chef Rocco DiSpirito joined "Good Morning America" on Wednesday to showcase a fresh lineup of seasonal recipes that are perfect for summer entertaining.

The celebrated chef, cookbook author, and host of "School of Rocco" is running a pop-up Rocco Restaurant in Southampton, New York, this summer where fans can taste his signature mix of wellness-forward and Italian-inspired cuisine.

Chef Rocco DiSpirito holds a bowl of his summer pasta salad with chicken.
ABC News

Scroll below to check out his seasonal recipes in full.

Red, White and Blue Pasta Salad with Grilled Chicken and Lemon-herb Ricotta

Chef Rocco DiSpirito's bowl of summer pasta salad with chicken.
ABC News

Serves: 6 to 8

Ingredients
1 pound short pasta (such as fusilli, farfalle or orecchiette)
2 grilled chicken breasts, thinly sliced
1 pint cherry tomatoes, halved
1 cup blueberries
3/4 cups lemon-herb ricotta (see below)
One-quarter cup extra-virgin olive oil
Zest and juice of 1 lemon
One-quarter cup fresh basil, torn
2 tablespoons fresh mint, chopped
Kosher salt and cracked black pepper, to taste

Lemon-herb Ricotta (mix until fluffy and set aside):
3/4 cup whole milk ricotta
Zest of 1/2 lemon
1 tablespoon chopped fresh basil or parsley
Pinch of salt

Directions

Cook pasta until al dente. Rinse under cold water and drain.

In a large bowl, toss pasta with olive oil, lemon zest, lemon juice, salt, and pepper.

Add cherry tomatoes, blueberries, grilled chicken, basil, and mint. Toss gently.

Top with dollops of lemon-herb ricotta just before serving.

Burrata, Lettuce and Tomato Salad

A summer burrata salad from chef Rocco DiSpirito.
ABC News

Serves: 4

Ingredients
2 balls of burrata (about 4 ounces each), torn or halved
2 heads Little Gem or baby romaine lettuce, leaves separated
1 cup heirloom or cherry tomatoes, cut into bite-size pieces
1 small shallot, finely minced
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
Flaky salt and freshly cracked black pepper, to taste
Balsamic vinegar, for finishing (aged or glaze preferred)
Toasted bread slices for serving (optional)

Directions

Make the vinaigrette: In a small bowl, whisk together the minced shallot, red wine vinegar and Dijon mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper. Let sit for 5 minutes to mellow.

Prepare the vegetables: In a mixing bowl, gently toss the lettuce and tomatoes with the vinaigrette.

Assemble: Arrange dressed lettuce and tomatoes on a serving platter or individual plates. Add torn or halved burrata on top.

Finish: Drizzle lightly with balsamic vinegar. Sprinkle with flaky salt and more cracked pepper. Serve with toasted bread if desired.

Watermelon Poke Salad

Watermelon "poke" salad.
ABC News

Serves: 4 to 6 (as a starter or side)

"This is a fun, summery twist on poke that swaps tuna for juicy watermelon -- it’s vegan, refreshing and just as pretty. You’ll get crunch, creaminess and a ton of flavor in every bite," DiSpirito said of this plant-based dish.

Ingredients
4 cups seedless watermelon, cut into 3/4-inch cubes
1 large avocado, diced
1/2 English cucumber, halved and thinly sliced
1/4 cup thinly sliced radish or watermelon radish
2 tablespoons pickled red onion (optional)
1 tablespoon toasted black sesame seeds
2 tablespoons chopped scallions
Microgreens or cilantro leaves, for garnish
Lime wedges, for serving

Dressing
2 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon lime juice
1 teaspoon rice vinegar
1/2 teaspoon agave or honey
1/2 teaspoon grated fresh ginger
Pinch of chili flakes or a dash of sriracha (optional)

Directions

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning -- you want it bright, tangy and umami-rich.

In a large mixing bowl, gently toss the watermelon cubes with 2 tablespoons of the dressing. Let it sit for 5 to 10 minutes to absorb flavor.

Fold in the avocado, cucumber, radish and pickled onion if using. Drizzle in a little more dressing as needed.

Transfer to a large shallow bowl or platter. Garnish with sesame seeds, scallions, and microgreens. Serve with lime wedges.br />

Sardinian Flatbread with Stracchino Cheese, Rosemary & Olive Oil (Pane Carasau con Stracchino)

A recipe for a melty cheese and rosemary cracker.
ABC News

Serves: 4 to 6 (as an appetizer)

Ingredients
4 large sheets of pane carasau (Sardinian flatbread or other thin, crisp whole wheat crackers)
8 ounces stracchino cheese (or crescenza), torn into pieces
1 tablespoon fresh rosemary, finely chopped
1 to 2 tablespoons extra-virgin olive oil
Flaky sea salt, to taste

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Directions

Preheat oven to 400 F.

Assemble: Place sheets of pane carasau on a baking sheet lined with parchment. Distribute torn stracchino cheese evenly over each sheet.

Bake: Bake for 4 to 5 minutes, or until the cheese is melted and the edges of the flatbread are golden brown.

Finish: Remove from oven and immediately sprinkle with chopped rosemary, flaky sea salt and a generous drizzle of extra-virgin olive oil.

Serve warm as a crispy, cheesy snack or starter.

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